Noodles with blackbean sauce

Jjajangmyeon 짜장면

Hello hello everybody! : )

I’m re-introducing jjajangmyeon recipe (noodles in black bean sauce) to you today with a new, updated video. I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Yes, it was 5 years ago! Time flies too fast!

That video was so popular that I decided to make a new version that’s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles.

Jjajangmyeon is everybody’s favorite food. It’s actually a very popular Korean Chinese dish, created by early Chinese immigrants in Korea, catering to Korean tastes. Tangsuyuk (sweet and sour pork) is another example. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order it delivered they bring you the noodles in a special tin box in under 30 minutes! I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex.

Koreans even have a nonofficial celebration for jjm on April 14th, when single people celebrate their shared loneliness on Black Day with a bowl of jjajangmyeon.

Enjoy the recipe!

Ingredients for  2-3 servings

  • jjajangmyeon noodles
  • ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
  • 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
  • 1 cup of zucchini, cut into ½ inch cubes
  • 1 cup of potato, peeled and cut into ½ inch cubes
  • 1½ cups of onion chunks
  • 3 tablespoons of vegetable oil
  • ¼ cup and 1 tablespoon of chunjang (Korean black bean paste)
  • 2 tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
  • 1 teaspoon of toasted sesame oil
  • ½ cup cucumber, cut into thin matchsticks for garnish
  • water

Directions for making jjajang sauce

  1. Stir-fry the pork belly in a large, deep wok (or pan) with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
  2. Pour out the excess pork fat.
  3. Add radish and stir fry for 1 minute.
  4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
  5. Clear a space in the center of the wok by pushing the ingredients to the edges.
  6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
  7. Add  2 cups of water to the wok and let it simmer and cook with the lid closed for about 10 minutes.
  8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
  9. Add the sesame oil and remove from the heat.
  10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).

Make jjajangmyeon

Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.

  1. Boil the noodles in a large pot and drain. Rinse and strain in cold water.
  2. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.

Make jjajangbap

  1. Make one serving of rice, and add the jjajang sauce over top.
  2. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.

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  1. Ikkin-bot edmonton joined 9/10 & has 27 comments
  2. khmdscorpio320 Canadea joined 2/11 & has 2 comments

    why do you need to cook the black been paste? do you do this for all black been paste or are there ready ones?
    Thank you

  3. Thank you so much I’v been missing some real Korean meals and this totally hit the spot it came out great

  4. is all of this over medium heat? :)

  5. immaiza Kuala Lumpur joined 1/11 & has 1 comment

    hi maangchi-shi,
    recently, i’ve mistakenly bought a soy bean paste instead of the black bean paste. is it still the same? can i use it in Jjajangmyun as well?

  6. OMG I just made this for me and my mom! and it was SOOO goood. I totally overate =]
    Thanks so much! I am a big fan of jajangmyun and now I can make it at homeee =]

  7. I made this dish for my wife after watching a Korean Drama “Glass Slippers”. So Good. Much better then the pre-made ones…and easy to make…We thank you Maangchi…..!!!! Kamsahameda!!!!!!!!

  8. Kona joined 12/10 & has 4 comments

    I’ve made this 2ce now and LOVE it! I saw tossed black bean paste at the market. Can I us this instead? Do I not have to fry the paste if I get the roasted paste?

  9. mase kul joined 12/10 & has 13 comments

    Hi Maangchi

    Eversince I discovered your website I’ve been all over the sites and going crazy reading the recipes, absorbing all the info and trying to cook them. So far I’ve successfully made cabbage, radish and cucumber kimchee. Also japchae, bibimbap, kimbap, Kimchee jjigae and galbi jjim.

    My next projects are ojingeojeot, dakkangjung, jangjorim and jjajangmyun. Can I omit ham b’cos I don’t eat pork – maybe turkey or chicken or beef salami instead?

    Also what else can I cook with the black bean paste.

    Kamsa Hamnida.

  10. Nocturne Prince Behind The Clouds joined 12/10 & has 1 comment

    Will look for Black bean paste ASAP!!! WOW!! I’ve been wanting to cook this!

  11. asian foof new york joined 11/10 & has 2 comments

    can i ask: what is the sauce tast like, sweet, or salty cause i don’t know how it tast like to cook

  12. asian foof new york joined 11/10 & has 2 comments

    I Don’t have the kind like your noodle. can I use Rice Noodle or Ramen

  13. reen NYC joined 11/10 & has 1 comment

    Hi Maangchi, big fan of yours. I consider myself a good cook in all cuisines except korean, which is sad because I am Korean! Your website has been a great inspiration. Question, made the sauce and loved it! I wanted to try making the noodles from scratch. Do you have a recipe for this?

  14. jmattes Arlington, WA joined 11/10 & has 3 comments

    I just made this a moment ago, it was delicious. I loved the Korean black bean paste, it’s nothing like the Chinese variety I’m used to. It isn’t half as salty. (I actually had to add just a pinch of salt to my jjajangmyun) Thanks much for the recipes.

  15. Brigitte Montreal,Canada joined 1/10 & has 29 comments

    Im eating it now!It’s grrreat!

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